Skip to main content

M&M Cookies

 

It's Father's Day and my dad isn't feeling great. Without going to in depth about his health details, I knew he didn't want "stuff" for Dad Day but might appreciate something sweet. My mother is a very healthy human being, and makes delicious, healthy savory meals (as does my Dad, btw the way- division of labor is very equal in that household) so I knew I had to provide something desserty and treat-tactic for my dad to make him feel better and recognize what an awesome guy I have for a Dad. Enter, M&M Cookies- with classic M&Ms, Peanut Butter M&Ms and Caramel M&Ms. Added to a soft-bake style cookie and we are cooking with gas.


Ingredients:

2 cups flour


1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks softened butter

3/4 cup dark brown sugar

1/2 cup  granulated sugar

1 large egg + 1 egg yolk

2 teaspoons pure vanilla extract

1/2 cup M&Ms

1/4 cup Peanut Butter M&Ms

1/4 cup Caramel M&Ms


Method:

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

In large bowl using a hand-held or stand mixer, beat softened butter until creamy. Add the brown sugar and granulated sugar, beating until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as well- get it all incorporated. Add in the dry ingredients with mixer on low. With a spatula, fold in the M&Ms. 

Preheat the oven to 350 degrees F. 

Use a 1/5 Tablespoon cookie dishes and scoop out the dough. Roll cookie dough into balls, and arrange 3 inches apart on baking sheets. Bake for 10 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.  Transfer to a wire rack to cool completely. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...
1 comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...
Post a Comment
Read more